-Cut 2 leeks into half the long way and then wash carefully between the layers. Slice into thin strips.

-Heat 2 TBS butter in a large pot, add the leeks and sauté over medium heat for 5 minutes.

-Add the following:

2 pounds potatoes diced into ½ chunks

1 celery root cut into ½ chunks

4 cups stock and/or some white wine

1 bay leaf

-Bring to a boil, reduce heat and simmer until the potatoes and celery root are tender, about 25 minutes.

-Use the back of a wooden spoon to crush some of the potatoes against the side of the pot, leaving some intact.

-Remove the bay leaf and stir in the following:

1/2 cup cream

1/2 cup grated Gruyere or Parmesan cheese

3 TBS chopped parsley

1 TBS chopped fresh sage

Sea salt and freshly ground black pepper to taste

-Serve piping hot with a good crusty loaf of bread and butter.